Strawberry Flax Protein Cupcake Muffins

Kind to your heart and your taste buds, these soft, lightly sweet muffins are made with plant protein, flax, and fruit, so they feel like a treat without being over the top. A simple drizzle on top and any fresh or frozen fruit makes them work year-round.

Dry Ingredients
3/4 cup organic whole wheat pastry flour or spelt flour
1/2 cup plant protein powder
1/4 cup organic ground flax meal
1/2 cup organic cane sugar or coconut sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt

Wet Ingredients
2 flax eggs (2 Tbsp ground flax + 5 Tbsp water)
1/2 cup plain yogurt, dairy or plant-based
1/3 cup Lassens organic olive oil or avocado oil1/3 cup unsweetened plant milk
1 tsp vanilla extract
Zest of 1 lemon (optional but recommended)

Fruit
1 cup organic strawberries, fresh or frozen, diced (If frozen, do not thaw)
Drizzle
1/3 cup organic powdered sugar
1 to 2 Tbsp milk
1/4 tsp vanilla extract

Heat oven to 350°F and line a muffin tin. Whisk all dry ingredients in a large bowl. In a separate bowl, whisk flax eggs, yogurt, oil, milk, vanilla, and lemon zest. Stir wet ingredie nts into dry just until combined. Toss fruit with 1 tsp flour or protein powder, then gently fold into batter. Fill muffin cups about 3/4 full. Bake 18 to 21 minutes, until tops are just set and spring back lightly. Cool completely. Whisk drizzle ingredients and spoon generously over tops.

Fruit swaps
This recipe is flexible. You can substitute the strawberries with: Blueberries, Raspberries, Chopped peaches, Chopped cherries. For very juicy fruits like pear or mango, use 3/4 cup and reduce plant milk by 2 Tbsp.